Cream of Vegetable Soup

Name: Easy Cream of Vegetable Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 white onion (diced ); 3 carrots; 2 ribs celery; 400 grams swede/rutabaga (peeled ); 2 courgette or zucchini; 400 grams white potato (peeled ); 400 grams tin of chopped tomatoes; 1.5 litres vegetable stock; 3 bay leaves; 1 tbsp fresh thyme leaves; 2 cloves garlic (roughly chopped ); 1 tbsp olive or vegetable oil; ½ tsp salt; ½ tsp black pepper

Pin6

Yum1

7 Shares

Jump to Recipe Print Recipe

Cream of Vegetable Soup is not only healthy and delicious but super easy to make! A big hug in a bowl, this recipe is a great winter warmer!

Bowl of cream of vegetable soup topped with chopped chives, next to a plate of buttered toast.

Comforting Vegetable Soup

As soon as the cold weather rolls around, I’m all about the soups! There’s not much that’s more comforting on a cold autumn or winter day than a big bowl of warm and steamy soup.

This delicious Cream of Vegetable soup is not only incredibly easy to make, but it’s full of healthy vegetables too. The title may be slightly misleading because this soup recipe contains NO cream or dairy products – we achieve the creamy texture with a secret ingredient – Potatoes! The starch from the potatoes as they cook helps to thicken the soup and add some delicious creaminess without the need for cream or butter.

Easy Vegan Vegetable Soup

Also known as Potage aux Légumes, this deliciously creamy soup is super healthy as well as vegan. You can also make it gluten free, as long as you use a suitable GF stock. It’s easy to make and freezes well – great for batch cooking for easy lunches. To top it off, this is also a great budget meal and you can swap in any extra veggies you have to hand – an excellent way to use up produce that is past its best and cut down on food waste.

How To Make Cream of Vegetable Soup

This vegetable soup is really simple to make –

Sautée some onions, carrots, celery and squash until they begin to soften
Add some seasonings – garlic, thyme, bay and salt & pepper
Add diced potato and swede (rutabaga)
Cover with a tin of chopped tomatoes and some vegetable stock
Leave to simmer for 20 minutes
Remove the bay leaves and blend the soup until creamy

It takes less than 45 minutes from start to finish!

Bowl of dark orange blended vegetable soup with a sprinkle of chopped chives on top.

Creamy Veg Soup FAQs

Can I add different vegetables?

Yes! You do need to keep the base veggies – onions, celery, carrots and potato. But the swede can be swapped out for another root vegetable like turnip, parsnip or sweet potato. In place of the courgette you could use peppers, cabbage, leeks or another type of squash.

Can I use different herbs?

Yes – change it up depending on the vegetables you use and flavours you prefer. You can add some chilli too if you like a spicy kick.

Can I freeze this Cream of Vegetable Soup?

Yes! It’s great for freezing so you can always have a healthy lunch option to hand. Simply cool and portion into freezer safe containers. To reheat, defrost in the fridge overnight or using the defrost setting on your microwave. Reheat the soup in the microwave or on the stove – you may need to add a splash of water when reheating.

I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!

Looking for more Easy Comfort Food recipes? You will LOVE these:

Easy Cream of Vegetable Soup

Carrie Carvalho

Cream of Vegetable Soup is not only healthy and delicious but super easy to make! A big hug in a bowl, this recipe is a great winter warmer!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Appetizer, Lunch, Soup

Cuisine French

Servings servings

Calories 156 kcal

Equipment

Large soup pot

Ingredients

1 white onion diced
3 carrots
2 ribs celery
400 grams swede/rutabaga peeled
2 courgette or zucchini
400 grams white potato peeled
400 grams tin of chopped tomatoes
1.5 litres vegetable stock
3 bay leaves
1 tbsp fresh thyme leaves
2 cloves garlic roughly chopped
1 tbsp olive or vegetable oil
½ tsp salt
½ tsp black pepper

Instructions

Cut all the vegetables into roughly ½ inch pieces and set aside – keep the potato and swede separate.
Heat the oil in a large heavy-bottomed pot and add the onion, carrots, celery and courgette/zucchini.
Cook the vegetables, stirring occasionally, for 5-10 minutes until they start to sweat and soften.
Add the garlic, thyme, bay leaves and ½a teaspoon each of salt and pepper and stir. Cook for 2-3 minutes until the garlic becomes fragrant.
Add the chopped potato and swede then pour over the chopped tomatoes and stock.
Stir well, then bring to a boil.
Once boiling, turn the heat down and let the soup simmer until the potatoes are soft – about 20 minutes. You should be able to easily pierce them through with a fork.
Remove from the heat and carefully discard the bay leaves from the pot – they should easily rise to the top of the pot during cooking but you may need to give it a stir.
Using an immersion/stick blender, puree the soup until smooth. You can also use a stand blender to do this in batches.*
Season to taste and serve the soup warm with some bread or crackers for dipping. Garnish with some fresh chopped chives or parsley.

Notes

Cream of Vegetable Soup will keep covered in the fridge for 3 days.

This soup can also be easily frozen – simply cool and portion into freezer safe containers. To reheat, defrost in the fridge overnight or using the defrost setting on your microwave. Reheat the soup in the microwave or on the stove – you may need to add a splash of water when reheating.

*Be careful of hot steam when blending the soup, especially if using a stand blender.

Nutrition

Calories: 156kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 348mgPotassium: 1084mgFiber: 7gSugar: 11gVitamin A: 6423IUVitamin C: 62mgCalcium: 104mgIron: 2mg

Did you try this recipe?Follow me on instagram and tag me @carrieskitchen_